Dry Aged Beef is in great demand. The trend is not only in demand among steak connoisseurs. But restaurants, foodies and butchers.
Why is it called dry aging?
As long as the meat hangs in the air during dry aging, escaping liquid can evaporate. The meat matures dry. With wet aging, the meat is matured in a vacuum bag ready for consumption. The liquid cannot escape, the meat matures in its own juice. Both techniques have their advantages and disadvantages.
Dry Aged – briefly explained
Beef is particularly most suitable for Dry Ageing. It has the longest aging time. The meat is left on the bone in a cool climate during dry aging and is thus made ready for consumption. A dry layer is formed, which protects the meat and promotes the flavours at the same time. Beef is hung at least 40 Days.
Advantages of Dry Aged Beef
Dry aging not only produces unmistakable aromas of nut and butter, it also improves the consistency. During aging the meat becomes mellow, what this means is that the fibres become softer and the steak tender. In addition, the colour myoglobin is formed, which turns the meat into an attractive dark red. Up to 30% of the weight is lost due to the release of moisture evaporation and the outer crust is cut off.
Dry Aged Beef needs a good climate
Professional craftsmanship and technology are needed to ensure the maturing process works. Even the smallest temperature fluctuations can spoil the dry aged meat. That is why a room is needed, whose climate can be exactly controlled.
